Note from Chef Charley Graham: Here is a pair of recipes from our dinner menu that I believe are emblematic of our style. Sourdough Pita and Hummus is something that anyone can easily make at home but it takes a bit of planning. I love these two recipes because they are quick and easy to pull off and the payoff is huge in flavor and fresh-from-the-oven smells.
THE NIGHT BEFORE:
Soak 1 cup of dried chickpeas in 8 cups of cool water with 1 teaspoon baking soda.
Then combine the following in the bowl of a mixer outfitted with a dough hook:
1,000 grams white flour
560 grams lukewarm water
40 grams sourdough starter
18 grams fine sea salt
30 grams olive oil
Mix on medium speed until combined fully. Cover and proof on the counter overnight.
IN THE MORNING:
Divide the dough into 8 equal pieces, rolling each 1 into a tight ball by pulling the far side over the top and tucking it under the front, rotating the dough as you go until you have tucked 4 times. Cover the balls of dough with a towel.
Simmer the chickpeas in a fresh batch of water with another teaspoon of baking soda until they are very mushy. This is the key to creamy hummus. Once mushy, drain the chickpeas and transfer to a blender. Purée on high speed until very creamy, then transfer to a medium mixing bowl. Then, without washing the blender, add:
4 cloves of peeled garlic
⅓ cup fresh lemon juice
1 teaspoon kosher salt or ½ teaspoon fine sea salt
⅔ cup tahini
¼ teaspoon ground toasted cumin seed
¼ cup cold water
After thoroughly blending, add this tahini sauce to the chickpeas and fold to combine. Check for seasoning and consistency and add more salt, lemon, cumin, or cold water if the hummus is under-seasoned or too thick.
Serve the hummus in a large bowl, drizzled with olive oil and paprika.
The pita can be gently rolled out to 6-inch circles with a rolling pin and baked at 500° on a pizza stone until they puff up into small globes. Hot from the oven, they are the perfect thing to dip into the rich, creamy hummus.